From proper storage techniques to planning ahead and easy composting solutions. Chef Caitlin Kennedy shares a few easy habits individuals and businesses can adopt to reduce excessive food waste.
Understand the complex world of beef with our comprehensive breakdown. Learn about cattle breeds, feeding methods, ageing techniques and pricing to help you choose the perfect cut.
While food and dining trends are hard to anticipate in our fast-paced world, we can be sure that 2024 promises to focus on affordable, healthy and sustainable eating.
Vegans are looking beyond fake meat these days. Until technology can create healthy, yet convincing alternatives, many vegan consumers would rather turn back to plants, where there is larger scope for experimentation and variety.
Love seafood but worried about sustainability? Learn how to eat sustainable seafood with this 6-step guide that covers everything from choosing suppliers to following the SASSI list.
Explore the art of foraging in South Africa, from nutrient-rich coastal finds to indigenous land treasures. Here’s how to start the journey into foraging responsibly for wild food.
As global culinary tourism shifts its focus from fine dining to culturally rooted experiences, it’s important to capture the essence of South Africa in our restaurants, guides and experiences.
Eating with the seasons is important for flavour, sustainability, saving money and keeping your meals interesting. Use our seasonal guide to fruits and vegetables in SA to see what’s in season right now!
As a diner and a chef, Caitlin explains why buying and serving seasonal produce at home or on your restaurant menu is worth the effort.
Notorious for long hours, poor pay and gruelling working conditions, fine dining may not be sustainable as we know it. But does this spell the end for fine dining? Looking at the South African industry, Chef Caitlin says not.
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